Welcome! I am a self-trained chef with two decades of diabetic friendly cooking to my name. This blog has over 300 proven recipes and zero advertising. For me it's about helping fellow diabetics eat well... Period. Blessed be... and happy cooking!

Friday, February 27, 2026

Shirazi Salad - A Chef Favorite

After seeing my friend Ely’s Shirazi Salad video I did a little research as the name intrigued me. It turns out this dish is named after the city of Shiraz in southern Iran. Apparently it comes in many regional flavor pallets with varied ingredients and spices and has been a staple item there with many many meals since.... forever. After kicking around a number of flavor combos I settled on something I can call my own. I paired it tonight with my recipe for Grandma Inspired Fried Meatballs, and omg what a winner. Enjoy!

Ingredients:

  • 3 plump tomatoes - diced
  • 1 English cucumber - peeled and diced
  • ½ cup finely chopped red onion
  • 1 orange or yellow bell pepper - chopped
  • 3 tbsp EACH chopped fresh parsley, basil and scallion
  • ½ cup chopped fresh mint - or 1 tbsp dried
  • Salt and pepper to taste
  • Sumac to taste (very optional as it's not everyone's choice)
  • 4 tbsp lime or lemon juice - chef's choice
  • 3 tbsp extra virgin olive oil - remember quality counts :-)
  • Preparation:

    Cut up the tomatoes first and place in a colander to drain some of the juice.

    Cut up all the other ingredients and toss together in a large bowl. Add oil, lemon/lime juice and season with salt & pepper to taste. Blend well.




    Blend well and add the dressing.


    Chill this salad for about an hour and toss again before serving with something like my Grandma Inspired Fried "Meatballs" or BBQed chicken.

    Blessed be... and happy cooking!

    Thursday, February 26, 2026

    Slow Cooker White Bean "Ratatouille"

    Credit for this adapted dish goes to the ADA's Diabetes Food Hub.

    Visit them for many more diabetic friendly recipes.

    This diabetes-friendly version of ratatouille incorporates white beans to up the protein. While you may find that it’s traditionally cooked on a stovetop, this modern-day version allows you to use a slow cooker—so you can press a button and go about your day.

    Ingredients:

    • 1 tbsp olive oil
    • 1 lb large dried lima, butter or cannellini beans 
    • 1 16oz jar/can no-added-salt fire-roasted diced tomatoes 
    • 1 cup plain tomato sauce - homemade preferred
    • 1.5 cups vegetable stock
    • 1 small/medium eggplant - cubed with skin on 
    • 2 cups shredded green cabbage - not too fine - see pic :-)
    • 1 red bell pepper - sliced into 1-inch strips
    • 3 cloves garlic - minced
    • 2 tbsp apple cider vinegar - optional
    • 1 tsp dried oregano
    • 3 bay leaves
    • 1/4 tsp plus 1/8 tsp table salt
    • 1/4 tsp black pepper

    Preparation:

    If you use the dried beans they should get cooked/simmered in water for about an hour first. Cover beans with water plus two inches. Add some onion, garlic, celery and carrot to give the beans good flavor. Drain after an hour and pick out any aromatics that you can.

    Brush the inside of the slow cooker with the olive oil. Add all the ingredients to the slow cooker and stir gently to combine.



    Cover and cook on low for 6 hours until the vegetables and beans soften. Remove and discard the bay leaves before serving. Sprouted Grain dry toast accompanies this dish quite well.


    Blessed be... and happy cooking!

    Wednesday, February 25, 2026

    Red Pepper Fish Escabeche with Pacific Halibut Steak

    Credit for this dish goes to Wild Alaskan Company and Chef Amanda Elliot, owner of Beet Box & Belly  in Columbia, Missouri.

    In this recipe, Pacific halibut steak is topped with a bright, punchy escabeche sauce. Each bite lights up different parts of your palate — and before you know it you’ll have eaten all that’s on your plate. 

    Fish escabeche has a light feel and acidic balance of flavor that I rarely get tired of, especially in the warmer seasons of the year. This version is made with red pepper and a mix of fresh herbs that are bountiful during the summer. It’s an easy sauce to make, but when paired with any meaty Pacific Halibut steak, it feels like an extra indulgent dish.

    Ingredients:

    • 2 Pacific halibut filets - ~6 oz each
    • 1 tbsp extra-virgin olive oil
    • 1 small onion - finely diced
    • 1 red pepper - finely diced
    • 5 garlic cloves - minced
    • Salt and freshly ground black pepper
    • ¾ cup red wine vinegar
    • 1 ½ tablespoons sugar - 2 tsp for diabetic comfort
    • ¼ cup dill - roughly chopped
    • ¼ cup parsley - roughly chopped
    • ¼ cup mint - roughly chopped
    • ¼ cup cilantro - roughly chopped
    • high-heat cooking oil
    • 1 tbsp salted butter

    Preparation:

    In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add in onion, red pepper, and garlic. Season with salt and pepper and sauté until translucent, about 5 minutes. Add in red wine vinegar and sugar and stir until dissolved. Remove from heat and stir in herbs, then taste and adjust seasoning as needed. Set aside.

    Using a clean kitchen towel or paper towel, pat halibut steaks dry. Season with salt and pepper.

    Heat a medium skillet over medium-high heat. Add just enough cooking oil to cover bottom of pan. When oil begins to shimmer (sizzling hot), carefully lower halibut into skillet. Sear until first side is golden brown, then flip when it releases easily from the skillet with a fish spatula, about 3 minutes.

    Lower heat to medium, then add butter to pan. Sear remaining side of halibut for another few minutes, basting with browning butter until fish has reached an internal temperature of 130 degrees on an instant read thermometer at its thickest part, or when it can be flaked easily with a fork.

    Transfer to a serving platter. Generously spoon escabeche over fish and enjoy immediately.

    Blessed be... and happy cooking!

    Tuesday, February 24, 2026

    Lentil, Barley & Chorizo Stew

     Adapted from a recipe by Lauren Sampson at Athlete Lunchbox.

    This Red Lentil Stew with Chorizo is a delicious and satisfying twist on classic lentil soup. Packed with protein and fiber from the lentils and smoky chorizo, this hearty soup is bursting with flavor. I have substituted the original potatoes with pearl barley to make the soup more diabetic friendly. Enjoy!

    Ingredients:

    • 2+ tbsp olive oil
    • 10 - 12 oz Argentinian (mild) chorizo - diced or sliced - your choice
    • 1 yellow onion diced
    • 2 carrots - peeled & diced
    • 3 garlic cloves - minced
    • 2 tsp cumin - adjust to your preferences
    • 1 tbsp sweet paprika - adjust to your preferences
    • 1/4 tsp crushed Aleppo pepper - adjust to your preferences 
    • 1 tbsp brown sugar
    • 1 tbsp red wine vinegar
    • 8 oz red lentils - rinsed
    • 1 cup pearl barley - long cook - rinsed
    • 3.5 cups diced tomatoes - fresh
    • 64 oz chicken stock - preheated
    • Greek yogurt - as needed/desired

    Preparation:

    Heat 1+ tbsp oil in a large Dutch oven over medium high heat. Make sure you let it come to heat first before adding meat. Add the chorizo and cook until slightly crispy and oil has been released. Remove the chorizo (keep warm), but leave oil in pan. This will be used to fry off the vegetables and allowing that flavor to come through the dish.

    Add onion and carrots (plus a little more oil if needed) and saute until soft and fragrant (approx. 5-10 minutes). Add garlic, spices, sugar and vinegar. Fry for another minute.

    Add stock, barley, lentils and tomatoes. Pre-heat the stock so it doesn't take forever in such a large pan. Stir well and bring to a boil. Once boiling, reduce to a simmer for at least 40-45 minutes or until the lentils and barley are tender. You will find much of the stock soaked up by the barley. Keep extra stock handy for adjusting final consistency.

    Adjust seasoning and heat level with yogurt or more Aleppo. Once it meets your flavor preferences, hit mixture with a stick blender until only slightly chunky.

    Serve with the crispy chorizo and choice of toppings. A dollop of sour cream or Greek yogurt works well. Scallions or chives make a nice garnish, too. The original called for crusty bread but this diabetic found the dish to be just fine without. :-)

    Blessed be... and happy cooking!

    Monday, February 23, 2026

    Chef Michael's Shrimp Sauce

    This sauce will work on just about any fish, but we really enjoy it with a simple baked salmon. Enjoy!

    Ingredients:

    • 1 can cream of shrimp condensed soup
    • 1 tomato – cut up
    • 2 cloves garlic - minced
    • fresh basil - handful
    • ~1/4 cup sherry – use to rinse can and add to soup
    • 12 large raw shrimp – peeled, deveined, tail off and cut in thirds

    Preparation:

    Defrost shrimp and cut into thirds. Set aside.

    Add tomato, basil and garlic to blender and liquefy. Maybe add a splash of sherry so the stuff is just pourable. Empty Cream of  Shrimp into sauce pan and blend with the tomato mix. Warm this while stirring with a whisk and add just enough sherry to make it a gravy that sticks and isn't too runny. Add fresh ground black pepper to taste. Simmer until alcohol is cooked off.

    Finally add the cut shrimp, simmer 1-2 minutes to cook the shrimp and serve over your favorite plain baked or steamed fish.

    Blessed be... and happy cooking!



    Sunday, February 22, 2026

    Chef Michael's Spinach Salad

    Fun, vibrant and healthy is how I describe this salad that pairs well with many proteins. Enjoy!
    Ingredients:
    Preparation:
    Place the pepitas in a small skillet with medium heat. Toss frequently until they get to a nice toasty brown. Remove from hot pan into cool bowl and set aside to cool.
    Once pepitas are cooled, mix all ingredients in large salad bowl and add vinaigrette.
    Blessed be... and happy cooking!

     

    Saturday, February 21, 2026

    Weekend Ramble: Awwwwww....... NUTS! :-)

    Nuts... they're a really good snack for us diabetics. Just don't do anything honey roasted, sugared or chocolate covered. This article found on  EVERYDAY HEALTH features the top three nuts and digs into the benefits of each. I especially like pistachios for logistical reasons. Having to shell them takes up time, so over snack time you'll consume less. :-) Hopefully...

    Almonds, Walnuts, or Pistachios: Which Is the Healthiest Nut?

    By Kelly Kennedy, RDN

    Medically Reviewed by Lynn Grieger, RDN, CDCES on July 20, 2023

    All nuts have dietary benefits like fiber, plant-based protein, and healthy fat, but is one kind nutritionally superior? See what experts say. All nuts are part of a healthy diet, but some of the nutritional differences may surprise you.

    Nuts are a health food that’s often overlooked, despite being a staple of the human diet since hunter-gatherer days. Nuts have been shown to improve overall health when eaten regularly, according to the Cleveland Clinic, and they appear to reduce the risk of several chronic diseases. A study published in Nutrition, Metabolism, and Cardiovascular Diseases in July 2022 found that participants who ate nuts, especially walnuts, had better health markers, including lower BMI and waist circumference, and lower blood pressure, triglycerides, and fasting blood sugar.

    A diet that includes nuts may lower heart disease risk by reducing inflammation, improving arterial health, and decreasing the risk of blood clots, which can cause both heart attacks and stroke, according to Mayo Clinic.

    Despite these benefits, fewer than one-third of Americans consume nuts regularly, the Cleveland Clinic notes. Calories may be one concern — with their combination of fiber, plant-based protein, and fat, nuts make a filling and nutrient-dense snack, past research found. Ounce for ounce, nuts are a richer source of fat than many other foods, but the types of fats they contain are heart-healthy, and by keeping portions in check, you can easily enjoy nuts daily without going overboard on calories.

    Of course, what you’ll find in snack mixes on store shelves can be a far cry from what grows on trees. Nuts are often roasted with added fat or seasoned with added salt and sugar. You’ll get the best nutritional bang for your buck by opting for raw nuts (aka those in their purest form).

    With so many varieties to choose from, how do you know which type of nut is best for you? Nutritional choices can be complicated, especially when the foods you’re choosing among seem so similar. Here is a breakdown of what the available research has to say about the pros and cons of three common types of nuts.

    Almonds

    Almonds are the highest in fiber of the three, and contain the most vitamin E, magnesium, and calcium per serving. You’ll also get a healthy dose of phosphorus and potassium — all nutrients that aid cell growth, energy production, and immune function, notes the Cleveland Clinic. Additionally, almonds contain antioxidants. A study in the January 2023 Frontiers in Nutrition even indicates that almonds may improve muscle recovery post–sweat session. Consider adding almonds to your next salad or enjoying almond butter in place of your usual nut butter.

    Walnuts

    At first glance, walnuts are lower in protein and fiber and higher in calories than the two other varieties, which may make them seem like a bad choice. But it’s their fat that makes walnuts a standout. You’ll find 2.57 grams (g) of omega-3 fats per 1 oz serving of walnuts, exceeding the minimum amount recommended by the National Institutes of Health.

    In fact, walnuts are one of the best plant-based sources of omega-3 fatty acids, a nutrient that has been linked to heart and brain health, according to the Cleveland Clinic.

    That fact may explain why research has found these nuts in particular to be so proficient at staving off cognitive decline, boosting mood, and protecting cardiovascular health. For instance, walnuts were found to improve brain health, possibly by decreasing inflammation and oxidative stress in the body, as a study published in Nutrients in February 2020 found. Another small study, published in the same journal in November 2022, noted that regular consumption of walnuts may decrease stress, improve mood, and boost gut microbiome diversity in women (there were not enough male participants to reach statistical significance). There’s also evidence that eating walnuts may help to lower bad LDL cholesterol, triglycerides, and heart disease risk, as Harvard Health Publishing points out.

    As a bonus, walnuts are the lowest in carbohydrates of these three types of nuts at only 2 g net carbohydrates (total carbs minus fiber) per serving. This makes them the best fit for those following the ketogenic diet. Try them in tacos, on salads, or in trail mix.

    Pistachios

    If you like to enjoy more than a handful, pistachios may be the pick for you. They’re lower in calories than almonds or walnuts, but still give you a decent serving, and if you shell them yourself, that'll slow you down, which was shown in a study published in the February 2018 BMJ Open to aid weight loss. In comparison to other nuts, pistachios are lower in calories and fat and higher in heart-healthy unsaturated fats, potassium, and plant-based compounds that can improve overall health and decrease inflammation in the body, a previous review noted. Similarly, a study out of Cornell University found that pistachios were a higher source of antioxidants than blueberriespomegranates, cherries, and beets. Some laboratory and animal studies have shown that antioxidants in the diet protect against the kind of free radical damage that is associated with cancer, according to the National Cancer Institute. Use pistachios to add a crunch to oatmeal, a salad, or tabbouleh.

    Which Nut Is Healthiest?

    No matter how you crack them, nuts are a healthy addition to any diet. As a concentrated source of healthy fats, vitamins, minerals, and antioxidants, nuts have long been linked to a lower mortality risk, improved heart and brain health, and even a lower risk of type 2 diabetes. In short, nuts can have health benefits for anyone who does not suffer from a nut allergy. Still wondering what the best choice is?

    It depends on your personal health goals. If your goal is to improve immune function or boost bone or digestive health, opt for almonds. Following the keto diet or hoping for better heart or brain health or a little mood boost? Walnuts should be your nut of choice. For those looking to lose weight or for the biggest antioxidant boost, reach for pistachios.

    While each nut offers a slightly different nutritional profile, they are all healthy in their own way. As they say, variety is the spice of life, and by mixing things up in your nut routine, you’ll be getting the most nutritional bang for your bite and more of the benefits mentioned above!

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    Have a great week, everyone, and thank you for your support!

    Blessed be… and happy cooking!

                                                                Chef Michael R

     

    Friday, February 20, 2026

    Wondra Codfish - A Chef Favorite

    Most people know that I idolize Chef Gordon Ramsey for his skill and success, but when it comes to actual daily cooking and dishes that I can make myself, Chef Jacques Pepin is my go-to hero. Chef Pepin shows us how to cook good food from the comfort of his kitchen right in his own home. You can tell by looking over his shoulder that his kitchen is his happy & safe place and that it is a place of creativity and joy. Chef Pepin says he is not looking for people to walk away from his table with a "culinary experience", but rather with the little voice inside their head saying "Damn that was good food!"

    Chef takes simple ingredients that most of us already use and blends them in ways that I have grown to trust. My first experience where I was a bit leery was when I made his Chicken Lyon where he adds ketchup to the sauce. Yes... it definitely works and has become a family favorite. 

    Having built trust in Chef Pepin's ingredient choices, I was intrigued when I watched his video where he added julienned radish to a cod dish. Carolyn was skeptical as well, but in the end, his understanding of blending flavors to create what I termed greatness for the common man proved to be absolutely outstanding.

    He did not title the dish in the video, but because this was my very first introduction to Wondra Flour,

    I have decided to name it: Wondra Codfish  :-)


    Ingredients:
    • 2  6oz Cod filets
    • Half & Half (or milk or heavy cream)
    • Wondra Flour
    • 2-3 tbsp olive oil
    • 1 tbsp butter
    • Salt & Pepper
    • 1-2 scallions -cut ~1/4" pieces
    • ~1/2 cup mushrooms - cut up
    • 2 radishes - julienned
    • ~1/4 cup black olives - quartered or halved depending on size you have
    Preparation:
    Okay so one thing to know here is that Chef used "whatever was in the refrigerator"..... Quantities of each ingredient are pretty much your choice. Chef Pepin is very accommodating in his recipes and actually urges us to make his work our own. You can get a rough idea from the pic below. Get all ingredients ready before you start the fish. The actual cooking is rather quick.


    Pat the filets dry with paper towel and season both sides with S&P. Dip the filets in half & half and then Wondra flour. Heat olive oil in a skillet that has a cover. Cook in fryer on both sides until golden brown... couple minutes each side on medium high. Then lower heat, cover and cook fish through... couple more minutes. Set the fish on a warm serving dish or plate both servings. I lay pieces of aluminum foil over filets to keep them warm.

    Add butter and a little more olive oil to the pan on medium. Add the scallion and mushroom and sautee for maybe a minute. Then add the olives and radish and toss for about another minute. Don't overcook... crunch is your friend here. :-)

    Top the filets with the garnish and serve with a green vegetable of your choice. Enjoy!


    Here is Chef Jacques Pepin's original video: Wondra Codfish

    Blessed be... and happy cooking!